Mango Chicken Curry

(from mrsdordal’s recipe box)

Usually add in mango juice too! ’cause flavor

Source: Taste of Home

Prep time: 20 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Savory, Warm

Ingredients

  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, julienned
  • 2 teaspoons coconut or avacado oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips(I cut it after I cook it but it doesn't matter)
  • 1 tablespoon curry powder
  • 2 teaspoons minced fresh ginger root
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup chopped peeled mango
  • 3/4 cup light coconut milk
  • 2 tablespoons tomato paste
  • Hot cooked rice, optional
  • Really just season to taste

Directions

  1. In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.

  2. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice

  3. I usually make this times 4 at least so it serves multiple meals. I usually puree the “sauce” in the blender too, ’cause I like the creaminess over the rice, red peppers, & chicken vs. chunkiness and I usually add in extra veggies too:)

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